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Nordic meatballs with beet and kale salad Recipe

Nordic meatballs with beet and kale salad
Source: Chatelaine

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Ingredients

  • 3 slices light rye bread, cut into 1/4-in. cubes
  • 1/4 cup milk
  • 500 g lean ground beef
  • 1/4 cup plus 2 tbsp finely chopped parsley, divided
  • 1 egg yolk
  • 1/2 tsp salt
  • 3 tbsp canola oil, divided
  • 2 tbsp apple cider vinegar
  • 1/2 tsp Dijon mustard
  • 8 cups finely sliced kale
  • 1 small beet, peeled and grated
PREP TIME
20m
COOK TIME
20m
TOTAL TIME
40m
YIELD
4 servings

Instructions

  • COMBINE one-third of bread cubes with milk in a small bowl.
  • Let stand until bread is soft, 5 min.
  • COMBINE ground beef with 1/4 cup finely chopped parsley, egg yolk, salt and milk-soaked bread cubes in a large bowl.
  • Mix with your hands until combined.
  • Divide mixture and roll into 16 balls.
  • HEAT an extra-large non-stick frying pan over medium.
  • Add 2 tsp canola oil, then remaining dry bread cubes.
  • Cook, stirring often, until toasted, 4 to 5 min. 
  • Transfer to a plate.
  • Add 1 tsp canola oil to pan, then meatballs. 
  • Cook, turning often, until brown on all sides, about 5 min.
  • Reduce heat to medium-low and continue cooking, covered, stirring occasionally, until meatballs are cooked through, 7 to 10 min. Let stand, 5 min.
  • WHISK remaining 2 tbsp each canola oil with cider vinegar and Dijon in a large bowl. 
  • Add kale and grated beet. Toss to coat.
  • Divide salad and croutons among 4 plates. 
  • Top with meatballs.
  • Sprinkle with remaining 2 tbsp chopped parsley.

Dinner

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A recipe from Chatelaine

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